Kombucha: Intro to SCOBY

February 8, 2018 | 6:30 pm - 8:00 pm

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making kombucha, why it’s good for you, and how to make it yourself. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you! All participants will take home a starter culture!

This workshop is taught by Cheryl Paswater. Cheryl is a Brooklyn-based certified fermentationist , educator, and health coach, who after a near-death experience turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching fermentation, old-world food preservation, healthy eating, sustainable food, and holistic health. She runs a popular fermentation project and CSA called contraband ferments.

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